Necci – Tuscan chestnut flour pancakes

Serves 6
30 minutes

Ingredients

Necci batter

  • 275g of chestnut flour
  • 250ml of water
  • 2 tbsp of extra virgin olive oil, plus more for greasing the pan

For the filling

  • ricotta, either sheep's or cow's milk
  • chestnut honey, for drizzling

Method

1
In a large bowl, stir the flour with the water and oil to get a smooth, thick-ish batter (it shouldn’t be too runny; adjust flour and water quantities if it’s too runny or too dense)
2
Heat a drop of oil in a skillet set over a medium heat. Add a couple of spoonfuls of the batter and tilt the pan to spread it evenly
3
Cook until you see that the top of the neccio looks dry – for about 2 minutes. Flip it over and cook on the other side for 1 minute more. Transfer to a plate and keep warm. Carry on with the rest of the batter, greasing the skillet in between each addition of batter
4
On each neccio, spread a dollop of ricotta stirred with a bit of honey. Roll it up and serve with another drizzle of honey